Seared scallops with creamed mustard greens and mustard from The Broad Fork: Recipes for the Wide World of Vegetables and Fruit (page 118) by Hugh Acheson and Rinnie Allen

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Notes about this recipe

  • TrishaCP on December 03, 2017

    This was absolutely incredible. High quality scallops are a must, as Hugh amusingly notes in the head notes. I had more mature mustard greens, so chose to blanch them for 10 minutes in salted boiling water to remove the bitterness. I loved them with the sweet onions and nutmeg. This was plenty for us for a light dinner because it was quite rich, but you may need a starch if you have bigger appetites to serve.

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